We tried a new recipe tonight and it was a huge hit. We haven’t been to Italy (yet) but we sure do enjoy trying not-so-authentic Italian cuisine in our kitchen.
Recipe Courtesy of: Ina Garten, Annie’s Eats
1lb ground sirloin
4 cloves garlic, minced
1T dried oregano
1/4tsp crushed red pepper flakes
1 1/4C red wine (we used merlot)
1 28oz can crushed tomatoes
2T tomato paste
1lb pasta (we used shells)
1-2tsp kosher salt
1tsp black pepper
1pinch of nutmeg
1/4C basil leaves, chopped if going casual; chiffonade if serving the president
1/4C heavy cream
In large sauce pan, saute meat in a bit of olive oil until browned. Drain off any excess fat. Add oregano, red pepper flakes and garlic. Saute for about 1 minute — be sure to NOT NOT NOT burn the garlic. Add in 1C of red wine and simmer for about 2 minutes. Add in crushed tomatoes and tomato paste. Let simmer for about 10-15minutes. Season with salt and pepper. (By the way, this would be a good time to get those noodles cooking). Add in nutmeg (just a pinch!), basil, remaining 1/4C of red wine, and heavy cream. Let this simmer for about 10minutes, stirring occasionally. Strain the noodles. Put sauce on the noodles and garnish with Parmesan cheese. How about serving this with some delicious garlic bread and a salad? Maybe some of that leftover wine too? Enjoy!